If you frequent my site you will be aware that I have baked with quite a few ingredients that you’ll find in any household that’s not traditionally used for baking, Ovaltine and chai powder to name a few. Milo (malt powder) is one that I haven’t experimented with yet, thus I decided to make a Milo based mud cake.

Unfortunately the cake was way too dense and rock solid on the outside, therefore to save it I blitzed the cake up with some cocoa powder and rolled the mix into balls covered with chocolate. However as tasty as the malt balls were they were a bit too boring and not special enough to warrant being placed on the site.

So I went back to the drawing board and tweaked the cake recipe to be stable, while brownie like in texture. As milo is best in combination with milk, to complement the rich Milo brownie I decided to make a ‘milk’ like panna cotta as a second layer to resemble a glass of Milo.

This slice actually tastes like a glass of cold Milo and we all know how super tasty that is.

Ingredients:

Cake:

190g cup butter

140 cup sugar

150g Milo

3 eggs

185ml vanilla yoghurt

1 tsp vanilla essence

230g plain flour

¼ tsn salt

Panna Cotta topping:

400ml cream

40g sugar

2 tsn vanilla essence

2 tsn gelatin

Method:

Preheat the oven to 175 and line a 30cm square slice cake tin with baking paper.

Cream the butter and sugar in an electric mixer for 3 minutes.

Add the milo to the sugar mix and beat until combined.

Beat in the eggs one at a time, the yoghurt and then the vanilla.

In a separate bowl mix the flour and the salt until combined.

Slowly add the dry mix to the wet mixture a little at a time, beating in between each addition until a thick creamy batter is formed.

Place the batter in the cake tin, using a spoon to flatten the top and bake for 60 minutes or until the cake is cooked through when you test it with a skewer.

While the cake is cooling you can make the topping by placing 100ml of the cream, vanilla and sugar into a saucepan on a medium heat and stir until the sugar has dissolved.

Add the gelatin and whisk with a hand whisk until the gelatin is smooth and dissolved into the cream mix and boiling.

Pour the remaining cream into a bowl and pour in the hot mix through a sieve.

Whisk the cream mix with electric beaters until well combine and place thein the fridge for 20 minutes to thicken.

Stir the cream mix and pour over the top of the milo, leaving in the fridge for 3 hours to set.

To serve remove the slice from the tin and slice into bite sized slices.

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